Description
Juicy, crispy chicken wings coated in a sweet-and-spicy hot honey glaze—easy to make and customizable for your preferred level of heat.
Ingredients
- 2 lb chicken wings (drumettes and wingettes), fully thawed
- 1 tsp salt
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1 tbsp baking powder
- 1/2 cup honey
- 1/4 cup hot sauce (e.g., Frank’s)
- 1 tbsp butter (optional)
- Optional: cayenne pepper or chili flakes to taste
Instructions
- Preheat oven to 400°F or air fryer to 375–400°F. Pat the chicken wings completely dry.
- In a large bowl, toss wings with salt, garlic powder, smoked paprika, and baking powder.
- For oven: Arrange wings on a rack over a baking sheet and bake for 15 minutes. Flip and bake another 15 minutes, or until internal temperature reaches 165°F.
For air fryer: Place wings in a single layer and cook for 18–25 minutes, shaking halfway through.
For grill: Grill wings directly or after pre-baking, turning often until charred and cooked through. - In a saucepan over low heat, combine honey and hot sauce. Add butter and whisk until smooth. Add cayenne or chili flakes if desired.
- Toss the cooked wings in the hot honey sauce until well coated. For a tackier glaze, return them to oven or air fryer for 2–3 minutes.
Notes
- Use baking powder for crispier skin.
- Adjust hot sauce and spices to control heat level.
- For extra depth, add a splash of apple cider vinegar or lemon juice to the sauce.
- Store leftovers in the fridge for up to 4 days.
- Reheat wings in the air fryer or oven to retain crispiness.
Nutrition
- Serving Size: 1/6 recipe (about 5-6 wings)
- Calories: 310
- Sugar: 18g
- Sodium: 640mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 18g
- Cholesterol: 75mg
